I used a German Pancake recipe via Smitten Kitchen. I changed it just a tad by using my 12-inch cast iron skillet for the pan rather than two 9-inch cake pans. I’d suggest doing this because it was awesome. The cast iron skillet gives a slightly crispy edge to the crust of the pancake. So, so good.

But, the secret is in the sauce. Or, in this case…the syrup.

My husband claimed this syrup as the best syrup he has had in his entire life.